LAMB SHANKS WITH ANCHO CHILE HONEY GLAZE

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Lamb Shanks with Ancho Chile Honey Glaze image

A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it here. Get the shanks in the oven. Make the glaze and topping, then take an hour long nap, have a bath, and presto! Dinner's ready! Bon Appetite.

Provided by ANGELAELSER

Categories     Meat and Poultry Recipes     Lamb     Shanks

Time 2h45m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil
4 lamb shanks
1 onion, chopped
2 cloves garlic, minced
2 dried ancho chiles - chopped, stemmed and seeded
2 cups chicken broth
4 cups tomato puree
1 teaspoon ground cumin
1 bay leaf
salt and pepper to taste
6 dried ancho chiles, stemmed and seeded
4 cups boiling water
½ cup honey
1 teaspoon grated orange zest
1 cup plain yogurt
2 tablespoons chopped fresh cilantro
salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Heat oil in large Dutch oven or enamel baking pot. Sear shanks on all sides and set aside. In the same pot, saute onion and garlic 2 to 3 minutes. Add 2 ancho chilies, tomatoes and chicken stock. Season with cumin, bay leaf, salt and pepper. Boil briefly, then return shanks to pan.
  • Cover and bake in preheated oven for 2 to 2 1/2 hours. Meat should be just ready to fall off the bone.
  • To make the glaze: Cover 6 ancho chilies with boiling water, and soak for 10 minutes. In a food processor, combine chilies, 1 cup water, honey and orange zest. Process until smooth; set aside.
  • To make the topping: In a small bowl, mix together yogurt, cilantro and salt. Cover, and refrigerate.
  • When the shanks are done, remove them from the Dutch oven, and place them into an oiled roasting pan. Increase oven temperature to 400 degrees F (200 degrees C). Spread glaze over shanks and return to oven until light crust forms, 6 to 10 minutes. Serve on large plates surrounded by tomato base and topped with the refreshing yogurt mixture.

Nutrition Facts : Calories 615.6 calories, Carbohydrate 82.9 g, Cholesterol 86.1 mg, Fat 18.4 g, Fiber 12.8 g, Protein 39.1 g, SaturatedFat 4.8 g, Sodium 1135.1 mg, Sugar 52.5 g

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